Sea Scallops with Piquillo Peppers
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- Extra virgin olive oil as needed
- 4or so cloves garlic
- 12 to 20piquillo peppers
- Salt and freshly ground black pepper
- 12sea scallops
- ½cup dry white wine
- Chopped fresh herb leaves -- chervil, dill, parsley, what-have-you -- for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
247 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 13 grams protein; 1354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Turn the oven to 200 degrees. Warm the olive oil over medium-low heat in a skillet and add the garlic. When it sizzles, add the peppers and cook, turning only once, until they shrivel a bit, about 5 minutes. Season, transfer to a serving platter, and put in the oven.
- Step 2
Wipe out the skillet or use another one; preheat it for a couple of minutes over high heat. Add a not-too-thin film of oil and add the scallops one at a time; brown them well on the first side for as long as 5 minutes, adjusting the heat so they don't burn (which on my stove translates as "leave the heat on high"), then turn and brown lightly on the second. They should be firm but still quite moist in the middle. Season with salt and pepper and put on top of the piquillos. Return to the oven.
- Step 3
Lower the heat a bit, add the wine (it will spatter) and cook, stirring with a wooden spoon to release any brown bits. Taste that sauce and add salt and pepper, if necessary, then spoon over the scallops and piquillos, garnish with herbs and serve with a spoon.
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teredesi
Works with shrimp as well. Very simple and flavorful.
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